A simple rustic dessert from the Limousin region of France highlighting the cherries in season. Deriving its name from the Occitan word “clafir” meaning “to fill”. Cherries from our garden tree were used for this clafoutis. Easy to make with a basic batter topped over the fruits arranged in an oven-safe dish. Baked until puffy and done with a golden colour. Dusted with confectioners’ sugar and served either warm, at room temperature or chilled. Delicious on its own, a slice of the cherry clafouti can also be enjoyed with a dollop of whipped cream or a scoop of ice-cream.
Cherries are packed with nutrients, rich in antioxidants and anti-inflammatory compounds. Boosts heart health, providing relief to those suffering from gout and arthritis. Improving sleep quality and helps fight insomnia. Aids in weight loss. Protects the eyes from infections and ailments. Both sweet and tart cherries offer a host of health benefits. Versatile, they can be used in a variety of sweet and savoury dishes.
Cherries are packed with nutrients, rich in antioxidants and anti-inflammatory compounds. Boosts heart health, providing relief to those suffering from gout and arthritis. Improving sleep quality and helps fight insomnia. Aids in weight loss. Protects the eyes from infections and ailments. Both sweet and tart cherries offer a host of health benefits. Versatile, they can be used in a variety of sweet and savoury dishes.
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Cherry Clafoutis
(Serves 8)
Ingredients:
400 grams cherries (3 cups) - (washed, stemmed and pitted)
3 extra large eggs
1/2 cup all-purpose flour (sifted)
1/4 cup white granulated sugar
1 cup milk
1 teaspoon vanilla extract
1 tablespoon butter (for greasing)
1 tablespoon confectioners’ sugar (icing) - (for dusting)
a pinch of salt
Method:
Preheat the oven to 350 F or 180 C.
Grease a 9-inch pie or baking dish.
Arrange pitted whole cherries in the prepared dish. Set aside.
In a bowl, beat eggs with sugar to a ribbon stage (thick foam like batter that falls in ribbons). Then, incorporate the flour alternating with milk, vanilla extract and salt. Pour batter over the cherries. Place the dish in a baking tray.
Bake until puffy and done by testing with a toothpick, about 40 minutes.
Once slightly cooled, dust with confectioners’ sugar.
Serve either warm, at room temperature or chilled.
(Serves 8)
Ingredients:
400 grams cherries (3 cups) - (washed, stemmed and pitted)
3 extra large eggs
1/2 cup all-purpose flour (sifted)
1/4 cup white granulated sugar
1 cup milk
1 teaspoon vanilla extract
1 tablespoon butter (for greasing)
1 tablespoon confectioners’ sugar (icing) - (for dusting)
a pinch of salt
Method:
Preheat the oven to 350 F or 180 C.
Grease a 9-inch pie or baking dish.
Arrange pitted whole cherries in the prepared dish. Set aside.
In a bowl, beat eggs with sugar to a ribbon stage (thick foam like batter that falls in ribbons). Then, incorporate the flour alternating with milk, vanilla extract and salt. Pour batter over the cherries. Place the dish in a baking tray.
Bake until puffy and done by testing with a toothpick, about 40 minutes.
Once slightly cooled, dust with confectioners’ sugar.
Serve either warm, at room temperature or chilled.
